Fruitcake Biscotti

Directions

Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well.

Add eggs, 1 at a time, beating after each addition.

Add lemon rind and next 2 ingredients, mixing well.

Combine flour and next 3 ingredients; add to butter mixture, beating just until dry ingredients are moistened.

Turn dough out onto a lightly floured surface; lightly flour hands, and knead in cranberries, cherries, orange rind, and almonds.

Divide dough in half; shape each portion into a 14-x 2 inch log on a lightly greased baking sheet.

Flatten logs slightly.

Bake at 325 for 30 to 35 minutes or until golden brown.

Cool on baking sheet 5 minutes.

Transfer to a wire rack to cool completely.

Cut each log diagonally into ½ inch-thick slices with a serrated knife using a gentle sawing motion, and place slices on ungreased baking sheets.

Bake at 325 for 10 minutes; turn cookies over, and bake 10 additional.

NOTE: If you can’t find dried cranberries and cherries at your supermarket, substitute raisins, dates, or chopped dried apricots.